Pediococcus spp.: An important genus of lactic acid bacteria and pediocin producers

• Published in: Biotechnology advances Vol. 35; no. 3; pp. 361 - 374
• Main Authors: Porto, Maria Carolina W., Kuniyoshi, Taís Mayumi, Azevedo, P.O.S., Vitolo, Michele, Oliveira, R.P.S.
• Format: Journal Article
• Language: English
• Published: England Elsevier Inc 01.05.2017; Elsevier Science Ltd
• Subjects: Anaerobes; Anti-Listeria; Bacteria; Bacteriocin; Bacteriocins; Catalase; Cultivation; Digestive system; Fermentation; Food Microbiology; Food processing industry; Immune system; Lactic acid; Lactic acid bacteria; Pediocins; Pediococcus; Pediococcus spp; Probiotics; Pediococcus spp; Pediocins; Lactic acid bacteria; Anti-Listeria; Bacteriocin
• ISSN: 0734-9750; 1873-1899
• DOI: 10.1016/j.biotechadv.2017.03.004

Probiotics have gained increasing attention due to several health benefits related to the human digestive and immune systems. Pediococcus spp. are lactic acid bacteria (LAB) that are widely described as probiotics and characterized as coccus-shaped bacteria (arranged in tetrads), Gram-positive, non-motile, non-spore forming, catalase-negative, and facultative anaerobes. There are many Pediococcus strains that produce pediocin, an effective antilisterial bacteriocin. Pediocins are small, cationic molecules consisting of a conserved hydrophilic N-terminal portion containing the YGNGV motif and an amphiphilic or hydrophobic C-terminal variable portion. A number of studies have been developed with Pediococcus isolated from multiple biological niches to conduct fermentation processes for pediocin or Pediococcus cell production. This review gathers the most significant information about the cultivation, mode of action, and variability of bacteriocins produced by Pediococcus spp., emphasizing their applications in the areas of food and clinical practice. This updated panorama assists in delimiting the challenges that still need to be overcome for pediocin use to be approved for human consumption and the food industry.